ZUCCHINI CRUST BREAKFAST PIZZA
Ingredients
ZUCCHINI CRUST
- 4 cups shredded or spiralized zucchini – 2 large zucchinis
- 1/2 cup shredded mozzarella cheese, 56 grams
- 1/3 cup gluten free all purpose flour *, 47 grams
- 1 cloves garlic, pressed or minced
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 egg, beaten
- 1 1/2 teaspoon salt divided
TOPPINGS
- 2 tablespoons pizza sauce
- 3 asparagus stalks, sliced in half and cut into 2 inch long pieces
- 6 cherry tomatoes, sliced
- 1 tablespoon olive oil
- salt/pepper
- 2 eggs
- 2 tablespoons grated parmesan
- fresh basil/herbs optional
Method
- Preheat oven to broil 550°F/290°C with a pizza stone or cookie sheet heating up in it.
- In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheesecloth and wringing it out. Get rid of as much excess moisture as you can.
- Once all of the excess moisture has been wrung out and discarded, place the zucchini back into the bowl and add the cheese, flour, garlic, oregano, basil, eggs, and remaining 1/2 teaspoon salt. Mix everything together with your hands.
- Place the zucchini mixture onto a piece of parchment paper at least 12” in diameter. Spread the zucchini crust to form a circle about 10” in diameter, 1/4″ thick. Pinch the edges up so that it forms a crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown. Remove the crust from the oven.
- In a small bowl toss the sliced tomatoes and asparagus stalks in olive oil, salt, and pepper. Spread a thin layer of pizza sauce across the top of the crust. Sprinkle sliced cherry tomatoes and asparagus chunks over the top of the pizza.
- Lower the heat to 400°F/200°C and place the pizza back in the oven for another 8 minutes. Remove the pizza from the oven, carefully crack two eggs over the top of the pizza. Sprinkle with parmesan and place back in the oven for another 3-4 minutes or until the eggs are cooked.
- Remove from the oven for the last time, sprinkle with additional parmesan and chopped herbs. Allow the pizza to cool for a few minutes before slicing and serving.
Related
Comments
Recipe Info
Tip: A couple things you need to keep in mind for getting this pizza crust right:
Squeeze out as much excess moisture in the zucchini as you possibly can. The more moisture in the zucchini, the soggier your pizza will be.
Ideally you want to cook this on a pizza stone that’s already been warmed in the oven. If you don’t have a stone it won’t get quite as crispy on the bottom, but it will still work beautifully.
Aside from doing those two things this breakfast pizza should be a breeze to make. After you pre-bake the crust you simply add the toppings and place it in the oven for another 10 or so minutes until it’s done.
Squeeze out as much excess moisture in the zucchini as you possibly can. The more moisture in the zucchini, the soggier your pizza will be.
Ideally you want to cook this on a pizza stone that’s already been warmed in the oven. If you don’t have a stone it won’t get quite as crispy on the bottom, but it will still work beautifully.
Aside from doing those two things this breakfast pizza should be a breeze to make. After you pre-bake the crust you simply add the toppings and place it in the oven for another 10 or so minutes until it’s done.